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Old 07-06-2013, 06:26 PM   #31
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Quote:
Originally Posted by emel View Post
To make a big bowl of tuna salad or something, I make my own using light olive oil.
Me, too. The only thing I ever use it for is tuna and I don't feel comfortable eating it after it's been in the fridge for a few days, so when I make it, I use one egg and about 1/2 to 3/4 cup oil. I use it to make my tuna and then I make the rest into a salad dressing.

Anyone who's making it for the first time should really watch one of the youtube videos first. Its very easy but nice to see how it goes first. Also, you can find videos using a stick blender or a normal blender.
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Old 07-06-2013, 07:03 PM   #32
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I have a friend that makes her own and subs bacon fat for half of the oil. So good!!!

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Old 07-06-2013, 08:38 PM   #33
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I buy pasteurized eggs for mayonnaise because I don't want to eat raw eggs, either.
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Old 07-07-2013, 08:42 PM   #34
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No Duke's here, never heard of it, we use Best Foods. (Hellman's, east of the Rockies) I have never had a problem whatsoever with it.
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Old 07-07-2013, 08:49 PM   #35
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Well, I love the taste of Hellman's but feel guilty when I eat it because of the soybean oil. I keep eating it though.

For storebought, the best is supposed to be Wilderness Family Naturals Mayonnaise.

Ingredients:
Certified Organic, (Raw) Centrifuged Extra Virgin Olive Oil
Certified Organic, (Raw) Unrefined Sesame Seed Oil
Certified Organic, (Raw) Centrifuged Extra Virgin Coconut Oil
Certified Organic, Eggs
Certified Organic, Vinegar
Certified Organic, Spices (Ground Mustard, Garlic, Onion & Paprika)
Certified Organic, Evaporated Cane Juice
Sea Salt

Still has some sugar though, but the oils are good. Seems to be out of stock now anyway.

Also good is Delouis Fils, a French mayonnaise. Might be hard to find though. I have seen it at my natural foods co-op in the past, haven't looked recently. It was in the refridgerated case.

Ingredients:
Sunflower Oil, Egg Yolk, Dijon Mustard (Mustard Seeds, Vinegar, Water, Salt, Sulfites), Vinegar, Salt, Lemon

No sugar, but whether sunflower oil is a healthy oil is up to you.

Last edited by Mistizoom; 07-07-2013 at 08:51 PM..
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Old 07-08-2013, 06:04 AM   #36
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Quote:
Originally Posted by Ntombi View Post
I made mayo last night. I used emel's recipe and the method here: Homemade Mayonnaise in 2 Minutes or Less - YouTube

It worked perfectly. I still have to tweak the recipe for my taste (Hellmann's/Best Foods is my gold standard), but I was happy with it.
WOW!!! That looks so easy. I have been whisking mine drop by drop. I will be trying that method for sure. One question.... it looked like after adding the yolk, some water or something was added....????
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Old 07-08-2013, 06:16 AM   #37
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WOW!!! That looks so easy. I have been whisking mine drop by drop. I will be trying that method for sure. One question.... it looked like after adding the yolk, some water or something was added....????
Yep, water.

1 yolk,1 Tbl water, dollop of dijon, juice of 1/2 a lemon, cup of neutral oil.
Start with stick blender at the bottom, then lift it up some to draw in the rest of the oil after the bottom has emulsified.
(you might want salt in yours, I do.)
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Old 07-08-2013, 08:27 AM   #38
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Quote:
Originally Posted by clackley View Post
WOW!!! That looks so easy. I have been whisking mine drop by drop. I will be trying that method for sure. One question.... it looked like after adding the yolk, some water or something was added....????
I didn't add water to mine, and it worked perfectly. I used emel's recipe.
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Old 07-08-2013, 11:21 AM   #39
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Old 07-09-2013, 03:22 PM   #40
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Never really thought of making my own. My husband will not give up his stinkin' Miracle Sugar Whip, so I've resorted to buying a small jar of Dukes and I love the stuff. Don't use it often, but it's yummy!
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Old 07-10-2013, 01:11 AM   #41
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I recently made homemade mayo and it tasted awesome! It was Fawn's (Misty Humphrey) recipe from her website "Free Healthy Diet Plans -Healthy Transitions." However, I just can't get past the idea of eating raw eggs. Will someone please convince me that it's safe? Sadly, I threw out my perfectly awesome mayo because of this.
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Old 07-10-2013, 02:02 AM   #42
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The main scare about raw eggs is salmonella.
Salmonella used to be much more prevalent than it is today.
Assuming you are using fresh, undamaged eggs, the risk of salmonella in eggs is estimated at 1 in 10,000 to 1 in 30,000. The first figure is the CDC's number (they recommend cooking eggs though).

Improve your odds by selecting cage-free eggs--they're less contaminated because they hang out with less chicken feces.

If you're still scared, try an olive oil emulsion instead of mayo.
Here's Martha Stewart's. Let us know how it works with a stick blender if you try that method.


1/2 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 cup extra-virgin olive oil
2 teaspoons dried oregano (or tarragon, or basil, or garlic, or chive....anything)
Coarse salt and freshly ground black pepper


Place lemon juice and mustard in a medium bowl. Using a small blender, blend until combined. With the blender running, slowly add olive oil. Add oregano and blend just to combine. Season with salt and pepper.
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Old 07-10-2013, 02:03 AM   #43
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Considering I eat over easy eggs all the time, I'm not too worried.
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Old 07-10-2013, 02:14 AM   #44
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Food chemistry: The egg yolks are 'cooked' by the lemon juice. It's really a chemical reaction that mimics cooking. Same with hollandaise sauce. Lemon and lime also 'cook' the raw fish in ceviche.
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Old 07-10-2013, 02:34 AM   #45
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Now, see, I knew that about ceviche (LOVE!), but I didn't know that about mayo. Thanks!



Also, pickled vegetables are "cooked" by the acid in vinegar. I'm deathly allergic to all raw vegetables and fruits, but I can eat pickled veggies and vinegary coleslaw, because the chemical reaction changes the enzyme enough for my body to accept it.
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Old 07-10-2013, 05:42 AM   #46
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Quote:
Originally Posted by Ntombi View Post
Now, see, I knew that about ceviche (LOVE!), but I didn't know that about mayo. Thanks!
Ditto.
And now I want ceviche. Maybe I'll just hop down to the Bahamas for a nice bowl of conch salad.
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Old 07-10-2013, 06:05 AM   #47
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Hellmans or Kraft. grew up on them and that is the taste I love.
not a huge mayo user so I just buy it at the store and it suits me fine
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Old 07-10-2013, 07:55 AM   #48
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I like Renee`s dressings and I have recently tried Renee`s mayonnaise made with Greek yogurt and I love it. It`s a bit pricey, but yummy.
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Old 07-10-2013, 07:48 PM   #49
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I'm hoping that, if I see this thread enough times, I will make some mayo!
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Old 07-10-2013, 08:46 PM   #50
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Quote:
Originally Posted by emel View Post
The main scare about raw eggs is salmonella.
Salmonella used to be much more prevalent than it is today.
Assuming you are using fresh, undamaged eggs, the risk of salmonella in eggs is estimated at 1 in 10,000 to 1 in 30,000. The first figure is the CDC's number (they recommend cooking eggs though).

Improve your odds by selecting cage-free eggs--they're less contaminated because they hang out with less chicken feces.

If you're still scared, try an olive oil emulsion instead of mayo.
Here's Martha Stewart's. Let us know how it works with a stick blender if you try that method.


1/2 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 cup extra-virgin olive oil
2 teaspoons dried oregano (or tarragon, or basil, or garlic, or chive....anything)
Coarse salt and freshly ground black pepper


Place lemon juice and mustard in a medium bowl. Using a small blender, blend until combined. With the blender running, slowly add olive oil. Add oregano and blend just to combine. Season with salt and pepper.

Thanks, Emel. I'll give this a try. It's worth a shot! Regarding your suggestion to use organic, cage free eggs, the recipe I have recommends that as well and that's what I did. I'll try the Martha Stewart recipe. But I still want some good old fashioned mayonaise. Thank you so much!


Quote:
Originally Posted by August Moon View Post
Food chemistry: The egg yolks are 'cooked' by the lemon juice. It's really a chemical reaction that mimics cooking. Same with hollandaise sauce. Lemon and lime also 'cook' the raw fish in ceviche.
Hi August Moon, I've never heard of lemon juice "cooking" the egg. Interesting! I'll be looking that one up! I'd eat lot more tuna salad and chicken salad if I weren't afraid I'd get sick. Thanks for this!

Quote:
Originally Posted by Trigger828 View Post
Hellmans or Kraft. grew up on them and that is the taste I love.
not a huge mayo user so I just buy it at the store and it suits me fine
Trigger, I grew up on Best Foods (Hellman's) and I love that taste. But, I want to get away from soybean oil as well as processed foods in general. I would like to eat more than just a little, so I need a healthier option. I agree that if you only eat it occasionally, the store-bought version would be fine.

Quote:
Originally Posted by DiamondDeb View Post
I'm hoping that, if I see this thread enough times, I will make some mayo!
Hi Diamond Deb - I totally agree! Where's the LIKE button!

Last edited by Feelin'Great!; 07-10-2013 at 08:49 PM..
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Old 07-28-2013, 07:39 PM   #51
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I agree, homemade mayo is your best option. And it's not nearly as difficult as it's made to sound.

And NO soy is "good" soy. There are less-bad versions, but only the fermented sort. I never use anything soy that I can identify other than a little bit of fermented soy sauce... or, better yet, coconut aminos.
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Old 07-28-2013, 09:34 PM   #52
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Quote:
Originally Posted by emel View Post
Ditto.
And now I want ceviche. Maybe I'll just hop down to the Bahamas for a nice bowl of conch salad.
Just don't go to Bimini Road. Worst conch ever.

Dh likes hellmanns or Kirkland mayo. I find Kirkland tastes like hellmanns but the texture is gross, like jello.

We tried olive oil hellmanns and I didn't like the flavour.

I almost never use mayo so I don't really care if I'm getting a tsp of soybean oil every 7 weeks. Still probably healthier than the 2pounds of wine gums and Swedish fish I could put away
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Old 07-29-2013, 06:58 AM   #53
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Old 07-29-2013, 12:24 PM   #54
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Im still using Best Foods because I dont like any others but I too would like to get away from the soybean oil.

Ntombi - What oil did you use to make yours?
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Old 07-29-2013, 05:33 PM   #55
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I used high oleic safflower oil, but extra light olive oil would work too.

I'm still working on the right recipe to get it to taste like Helmanns/Best Foods. It's hard!
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Old 07-30-2013, 06:15 AM   #56
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OK, a question about Dukes..... I don't care that it is made with soybean oil considering how little mayo I actually use.... what I want to know is how good is it for taste? I see on another forum where people always mention Duke's, and I finally found a place that sells it.
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Old 07-30-2013, 06:29 AM   #57
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Quote:
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OK, a question about Dukes..... I don't care that it is made with soybean oil considering how little mayo I actually use.... what I want to know is how good is it for taste? I see on another forum where people always mention Duke's, and I finally found a place that sells it.
I've used it, when it was on sale. It was ok, but I still go back to Hellmans.
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Old 07-30-2013, 06:35 AM   #58
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OK, a question about Dukes..... I don't care that it is made with soybean oil considering how little mayo I actually use.... what I want to know is how good is it for taste? I see on another forum where people always mention Duke's, and I finally found a place that sells it.
Duke's is really really good.
Everyone down here uses it.
When someone gets a compliment on their potato salad at a potluck, all the women turn to one another and nod and say, "She uses Duke's."
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Old 07-30-2013, 09:34 AM   #59
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I'm still working on the right recipe to get it to taste like Helmanns/Best Foods. It's hard!
Please share if you figure it out!
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Old 07-30-2013, 09:28 PM   #60
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Dukes has a zip that other mayos don't seem to have. My guilty pleasure for mayo is danged Hellmans with canola oil. I read about egg yolks possibly containing a component that aggravates arthritis. Well, my fave snacks and bfast happen to be eggs and lately my hands and knees have been giving me problems with stiffness lasting almost all day. Decided to drop eggs for a while. Within 10 days the stiffness in both knees and hands was negligible. Now, what do I do about giving up eggs and mayo? Scored a bunch of egg whites on sale #1 and then #2 I came across a milk and/or coconut milk recipe for mayo. Google that. Going to try it with leftover baked chicken for a chicken salad tomorrow.
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